Hearty Homemade Lasagna Soup

Looking for the delicious lasagna taste with half the work?  This savoury-rich soup fixes up quickly and gives you a hearty lasagna meal without the long baking time.

Bowl of lasagna soup with
a dollop of cheese.

Yield: About 5-6 servings

Ingredients

 1 lb lean ground beef

1 large yellow onion, diced (1 1/2 to 2 cups)

3-5 garlic cloves, to taste, minced

4 cups low-sodium chicken broth

3 1/2 cups petite diced tomatoes

 2 1/2 Tbsp tomato paste

1 3/4 tsp dried basil

3/4 tsp dried oregano

1/2 tsp dried rosemary, crushed

 1/2 tsp dried thyme

1 tsp granulated sugar

1 1/2 Tbsp chopped fresh parsley or dried parsley

Salt and black pepper, to taste

8 lasagna noodles, broken into bite-size pieces  (I've used oven-ready noodles and regular ones for this soup.  Both work.)

Cheese Mixture

1 1/4 cups shredded mozzarella cheese 

1/2 cup finely shredded parmesan cheese  

8 oz ricotta cheese

Directions

 In a large pot over medium-high heat, crumble beef, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef and add chopped yellow onion and saute until it begins to soften, about 3 minutes. 

Add in garlic and saute for 30 seconds longer. Add chicken broth, diced tomatoes, tomato paste, basil, oregano, rosemary, thyme, sugar, and parsley.   Bring just to a boil, then reduce heat to medium-low, cover and simmer for 20 minutes.

Lasagna Soup simmering on
the stovetop.

Add pasta to soup along with 1/2 cup water. 

Using a fork, stir mozzarella, parmesan and ricotta in a mixing bowl.

Ladle soup into bowls, and dollop with a large scoop of the cheese mixture.   Stir into very hot soup and it will melt.